45 minutes ago
Thursday, May 6, 2010
I planned on my making my spring pea pesto and I liked Marie's idea of adding edamame beans and spreading it on ricotta toasts!
Everything can be made ahead in the food processor, and just before serving, you make the ricotta toasts.
Be careful not to burn the toasts under the broiler (which I already did!).
The second time I made these I baked them, because it was gentler and did not burn the crusty bread slices.
These were terrific and would be a great appetizer for Mother's Day brunch.
I recommend using fresh ricotta if you can, not the generic supermarket brand stuff.
Trader Joe's actually has an excellent fresh ricotta that I eat straight out of the container with a spoon, it needs no salt, or help, it's so delicious.
Pea & Edamame Pesto on Ricotta Toasts:
16 oz. bag of defrosted petit pois (little sweet peas)
a package of fresh edamame (soy beans)
2 garlic cloves
2 tbsp lemon juice
1/4 cup of fresh mint leaves
kosher salt and pepper
extra virgin olive oil (about 1/4-1/3 cup)
1/3 cup grated parmesan cheese
In a food processor, combine your defrosted peas, garlic clove, mint leaves and pulse until you have a thick paste. Now add your olive oil thru the feed tube until you reach desired consistency. Taste and add a pinch of salt and a turn of black pepper.
This pesto mixture can be kept in the fridge for about 3 days.
Slice a baguette and lay slices on a baking sheet. Spread ricotta (you can add lemon zest for an extra kick) onto to the bread slices and bake at 400F for about 8 minutes. WATCH THEM so they don't burn.
Marie recommends broiling them so the cheese gets nice and bubbly.